My love affair with chocolate-covered strawberries goes way back. Waaaaay back. I love them. So, I had to include them in my chocolate dessert menu. However, to get good chocolate-covered strawberries, you have to "temper" your chocolate. Huh? What does tempering chocolate mean, and why do you care or want to do it??
To be honest, I would probably prefer, for most treats, to just use the almond bark. Easier. Way easier. But my husband does not like the chocolate-flavored almond bark. Dark chocolate, milk chocolate. Nope.
And, let's face it good chocolate is good. So, occasionally, like for the birthday party for my friend's mom, I go ahead and temper the chocolate.
What You Need
A double boiler (or bowl that fits well over your pot with simmering water)
An instant read thermometer*
*An instant-read thermometer is different from a candy thermometer. You want something digital here so that you can get the precise temperatures. I bought mine for all of $10 at Target.
Start with good chocolate. It doesn't matter if it's white chocolate, milk chocolate or dark chocolate. But do pay attention as the temperatures needed for each vary. If it's not already in pieces, chop the chocolate fine.
Be careful that it doesn't get too hot. It will seize and you will have to throw it all away. (Very, very sad.)
When it gets to 110-115 degrees, take the bowl off of the boiling pan, and wipe the bottom of it with a towel. If water drips into the chocolate as you're working with it, it will seize.
You now want to drop the chocolate's temperature even more. You can do it in the bowl, by setting it on some ice water while continuously stirring, but I found that led to some spotty temperature changes.
(There's a great video on the Ghirardelli website that shows this pretty well, if you're interested, but it's not quite as specific as I needed, so I searched around for more info. This is a combo of that Ghirardelli info and others.)
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